SLOW ROASTED LAMB LEG: #CHRISTMAS2023 | SHERSON LIAN

Jingle bells, jingle bells, Jingle all the way 🎅🏻🎄Christmas is around the corner guys and I am thrilled to share you this Slow Roasted Lamb Leg Recipe, served together with Honey Roasted Carrot, delicious silky Mashed Potatoes and a natural Brown Sauce 😋. This is what I’m gonna have this Christmas and I hope you are too. Perfect for a get together with your whole family. I wish you all a very Merry & Blessed Christmas with your loved ones!🎅🎁 Don’t forget to give a try! Have a good weekend guys, be safe!

INGREDIENTS : –
Roast:
✏️Corriander seeds – 1tbsp
✏️Blackpapper – 1tbsp
✏️Salt – 1tbsp
✏️Rosemary – 2 stalks
✏️Garlic – 5 cloves
✏️Gotchujang – 1tbsp
✏️Olive oil – 1tsp
✏️Bone leg of lamb – 2.3kg

Sides:
✏️Onions – 4nos
✏️Garlic – 1 clove
✏️Olive oil – 1 tsp
✏️Beef stock – 1 liter (pre heat)
(Wrap with alluminium foil)

Sides veggies 1:
✏️Potato – 4 nos (peeled)
✏️Pinch of salt
✏️Butter – 80g
✏️Cream – 200ml

Sides veggies 2:
✏️Carrot – 5 nos
✏️Honey
✏️Olive oil
✏️Black pepper- ½ tbs
✏️Sage leave – ½ tbs
✏️Salt – ½ tbs

Side veggies 3:
✏️Brocoli – 1 nos
✏️Olive oil
✏️Pinch of salt

Sauce:
✏️Butter – 75g
✏️Flour – 4-5 tbsp
(Put step 4 all in to the pot)

NOTES:
✏️Pre heat oven 200 C°
✏️Oven for 150 C° for 4 hours

#SlowRoastedLambLeg #ChristmasDish #ChristmasMeal #Delicious #ChristmasRecipe #merrychristmas

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[SHERSON LIAN – TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including “Amazing Food Challenge; Fun in the Philippines’, ‘Great Dinners of The World’, ‘Reality Bites’ and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.

Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef’s table sessions, and restaurant/menu consultancy among other services.

Ho ho ho Christmas Is Here guys and this is our 2023 Christmas special for the first recipe we’re making slow roasted lamb legs bone in it’s going to be so tender that it falls off the bone Rich gamey a little bit spicy served together with a bed of broccoli honey roasted

Carrots some delicious beautiful silky mashed potatoes and a natural brown sauce all right so for this particular roast lamb leg recipe there are many variants okay some may like a sort of roasted till it’s nice and pink on the inside now that’s a fast cook okay but

We’re taking it slow like I’m talking fall off the bone can ATT tender that is going to require a good 5 6 hours in cook okay now I’m going to be making sort of an Asian flavor to it because I love my chilies and I love spice okay

Now the first thing we’re going to do do is we’re going to toast up some spice I have here a tablespoon of coriander seeds and we’re going in with a tablespoon of black pepper get that nice and toasted so you get all the nice aromatics that come off off the

Coriander seeds and the black pepper all right once you start to smell the coriander and the black pepper transfer them into a pesta and mortar together with this I’ll be adding in a tablespoon of salt salt couple Springs of Rosemary remove the stems okay now we grind the

Black pepper together with the coriander seeds and the Rosemary and salt yeah let’s get this into a sort of fish powder this is what you’re looking at right now so the black pepper the coriander seeds have sort of been grinded into like coarse powder and the Rosemary have also delivered its flavor

And Aroma all that U essential oils into the seasoning now we’re going in with about five cloves of garlic bound all right once the garlic is nice and mashed up here I have goou Jang so goou Jang is going to give that mild back at the throat spiciness uh that I

Love but at the same time it’s also going to give that natural sweet flavor of chili and we’re going in with about 3 to 4 tablespoons of olive oil stir everything together get it nice and evenly mixed up and this is what you’re looking for it’s full of flavor delicious if you

Can’t find coriander seeds you can also replace the coriander seeds with cumin but you cut the amount in half okay cuz cumin seeds are very very strong in flavor we’ve got a bone in leg of lamb get yourself a pair of gloves it’s one of those dishes where

You know you can start in in the morning put it in the oven and then it’ll be ready for you by evening it takes a long time in the oven but to prep it doesn’t really take very much you can prep it the night before Chuck it in the oven

The day um of the meal in the morning and by evening you’re ready with a luxurious decadent tender take a pairing knife just make a couple of incisions these incisions uh will help sort of flavor penetrate into the flesh here we go get this beautiful wet rub slap it on

And just rub it all around the lamb this is a wet rub that you can use for either a slow roast or a quick roast why the other reason I love using the goju Jang is because it also gives that nice deep red color wherever you have made an

Incision earlier just use your fingers and push in some of that marinade some of that rub and this will help flavor the inside as well we’re making a bed of vegetables to go uh well not really vegetables but mainly some onions cut them whole lay them at the bottom of the

Roasting pan now what this will do is this will prevent the lamp from resting directly at the bottom of the roasting pan also by the time we’re done with this whole roast the onions will also contribute to a very nice and sweet sort of gravy now I have here whole number of

Garlic put this in little drizzle of olive oil is so that it doesn’t burn and get this beautiful leg of lamb in there don’t waste any of this marinade the wet rub just smear it all around all right so we’ve put it inside the oven at 200°

To sort of sear the exterior for half an hour and then later on we’re going to remove it drop the temperature to about 150° C wrap it up in thin foil and shove it back again okay now we’re adding in warm stock now this really depends on the

Size size of your baking tray or your baking roasting pan all right mine is sort of big and wide so it takes more liquid uh but if you’re using something that’s a little bit smaller you can do 600 mL um or maybe half a liter the

Whole idea is to have the moisture at the bottom of the roasting pan but not submerging the lamp inside the stock cut up your aluminium foil nice get it all nice and tucked in beautiful and we’re going to return this into the oven reduce the temperature to

150° and this goes back into the oven for about 4 and 1/2 5 hours all right so now while we wait it’s a lot of waiting to do so it’s an opportunity for you to create a lot of sides to prepare a lot of sides to go with your lamb leg one of

The sides I’m going to do because we’re going to get this beautiful Rich gravy at the bottom mashed potatoes okay I absolutely love mashed pot potatoes if your potatoes appeal cut them into even sizes into a pot of water get a pinch of salt season the potatoes and just let

That boil until they get nice and softened a beautiful side that I’ll be serving together with the lamb is honey roasted carrots just half your carrots now ideally you want to have carrots that are more or less the same size and this just makes the cooking a lot more even carrots inside a

Roasting dish or casserole now I’ve lined the casserole with a little bit of patchman paper and because this is going to be you know sort of with honey it will tend to stick so the lining of parchment paper just makes the cleaning process a whole lot easier olive oil

Some cracked freshly cracked black pepper I have a little bit of sage leaf now this is a um sort of something I saw and I thought I could use it yeah sage and carrots they go very well together honey salt now just use your fingers toss everything together make sure

Everything is evenly Co beautiful and this is going to go in the oven together with the lamb so we’ve got about 2 hours before the lamb is ready I’ve put the carrots in the carrots might take about 45 minutes to about an hour because we’re doing it low and slow at

150° yeah but from time to time because the carrots are a bit full in um the dish we will sort of stir them uh every once in a while to make sure they cook even evenly once you see that your potatoes are Fu tender wow it’s good

We’re going to discard the liquid and what I’m going to start to do is press these potatoes through this sift now this will make for a really nice smooth silky mashed potatoes now you want to get this done while it’s hot yeah or else it’s going to be very very

Difficult to pass it through a sift about 80 g of butter cut them into smaller cubes and into the mesh it goes goes and along with that I’m going to be adding in some cream and here we go this is where we combine everything together

It’s a little bit of work but trust me it’s a huge payoff look at that beautiful touch more salt be careful not to overseason there we go all right so this is after about 4 and 1/2 hours of a wait it’s time to unwrap oh there we go look at that I’ve

Checked the meat and it is actually really Fu tender at this point in time so now we’re just going to tint it for a good half an hour let it rest in its own juices in there also going to prepare a little bit of greens cuz you need your

Greens all right once you see the water start to boil we can put in the broccolis few pinches of salt and just let this cook up it wouldn’t take too long you don’t want to overcook your broccoli I waited till the very last minute to do this because I’m going to

Be serving it straight away as soon as you see the broccoli start to turn in color start to turn to a nice sort of dark green yet you can remove them already now for the sauce I’m going in this is about maybe 75 80 g of butter

We’re going to make a r the r will make the sauce nice and thick but 3 to four tablespoons of flour now this really depends on how much of gravy you’re looking to thicken up I’ve got quite a bit there uh because I used about a

Liter of stock in the roast so I’ve got quite a fair bit of liquid to thicken up remove this beautiful lamb okay get that onto your serving plate this is so so tender now I have a sift put it over and we’re going to pour this liquid into the

Pot with the rule together with all those vegetables in there and use the back of the wooden spoon to just press down because in here we’ve got all this garlic and onion that that have softened beautifully and that is also going to add flavor and texture to our sauce and

Get this going bring this up to a gentle simmer and that will sort of thicken the sauce it’s time to Plate up get that beautiful Mash in there carrots last but not least your broccol all right ladies and gentlemen this is done the slow roasted lamb leg Enjoy okay the flesh look at that look at how tender that is get that gravy all around not to a point where it becomes powdery you can still you can still see the juices within the meat look at that it’s nice and moist and that’s what you want from a

Beautiful fallof the bone roasted lamb leg you can use this recipe the exact same wet rub and make a boneless lamb leg Yeah that way if you want to do let’s say um not roast till tender but roast till rare or medium rare then really depends on the weight of your lamb

Itself Now ladies and gentlemen I hope you’ve enjoyed this content if you do please do click the like And subscribe um I would like to wish you from the bottom of my heart Merry Christmas to you and your family happy holidays and U enjoy time with the loved Ones